Leave No Scone Unturned

Have a good weekend, y'all?

Mine was pretty fun.

I went k a y a k i n g with my mom! Or I would have.

We arrived at the river (mini wine bottles in tow) 

and were promptly assessed by the check-in girl...

You out of shape bitches are not about to kayak down this river.

The water was too low for kayaking!!!!! 

For the more "inexperienced" looking guests, anyway.

Oh, well.

At least I got to see my mom!

We have fun, but I don't always e n j o y her brand of humor...

Often, it involves setting a plastic cockroach next to her drink at a restaurant,

waiting for the waitstaff to notice (and freak out),

then grinning from ear to ear.

Pleased as punch.

To save myself any extra exasperation, I fixed up some Oatmeal Peach Scones for breakfast.

They make life so easy!
Because of their shape (flat), they can be frozen and quickly prepared for breakfast in your toaster.

Oatmeal Peach Scones , adapted from cookie+kate

Ingredients:::  

• 1 1/2 cups whole wheat flour
• 3/4 cup all-purpose flour
• 1/2 cup rolled oats
• 3 tablespoons white sugar
• 2 tablespoons brown sugar
• 2 tsp cinnamon
• 1/8 tsp salt
• 3 +1/2 tbl butter (the second 1/2 tablespoon is to brush on top while baking)
• 2 tbl reduced fat sour cream
• 1/3 cup almond milk
• 1/3 nonfat greek yogurt
• 4 medium peaches

Preheat your oven to 375F(190C).
Maybe.

Maybe you're slow at mixing and concerned about your power bill??

Do what the t shirt says.

Next/First, whisk together your whole wheat flour, all purpose flour, rolled oats, white sugar, brown sugar, and salt.
Now, take 3 tablespoons of butter followed by the sour cream and begin to combine them into the dry ingredients, until you have sort of a damp lumpy substance going on in your bowl.

You'll probably need  to use your finger family to get it mixed good.

Using all the f i n e s s e you can muster, add in your yogurt and almond milk. 

Do not start stirring away like you're trying to kill motherloving Dorothy. 

You are not a tornado.

Fold it together gently, mixing until juuuuuuust combined.

Daintily.

Excellent. Slice your peaches into tiny particles.
(I like to run a knife around the center of a peach and just twist it apart around the pit. Which will be easy if you have ripe peaches.)
Add them, as well as the juices from the fruits, to the mix. Again, fold everything gently.
You do not want to overmix the batter. Unless you like tough scones.

But even Chewy doesn't like chewy scones.

Finally, take your batter--which will probably be pretty wet, but that's okay you're fine, and shape it into 10 triangles or circles or ugly-ass lumps or whatever your precious little heart wants.
Make sure you've greased your baking pan or cookie sheet first.

Bake in your preheated oven for 20 minutes, remove from oven, brush the tops of your scones with a remaining 1/2 tablespoon of butter and bake them a final 15 minutes.

Pictured with Gordon Ramsey's scrambled eggs.

Nutrition Information

Ingredient	Calories	Fat (g)	Carbs (g)	Protein (g)
Total Recipe	1726	30	313	54
Per Serving	173	3	31	5

Recipe makes 10 scones, slightly larger than the palm of your hand.